
,Klii;< •.*.'• 



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LIBRARY OF CONGRESS. 

Shelf S>Q>6 



UNITED STATES OF AMERICA. 



THE 



Sugar Hand Book: 



A TREATISE ON 



_ SUGAR CANES, 

Treatment of Sugar Cane Juice, 



Necessary Apparatus for Making Syrup and Sugar. 

^ CINCINNATI, O. : 



Blymyer Manufacturin^g Co. 



COPYRIGHT, ISei, BLYMYER MANUFACTURINQ CO. 



Special Circulars, 

With'full description and prices, sent free on application. 

No. I — Steam Engines. 

No. 2 — Circular Saw Mills. 

No. 3 — Portable Grain Mills. 

No. 4 — Sugar Machinery. 

No. 5 — Steam Sugar Machinery, 

No. 6 — Church, School, and Fire Alarm Bells. 

SPECIFY THE CIRCULAR WANTED, 



grand medal awarded 
Blymyer Manufacturing Co. 




At the Centennial Exhibition, 
on sugar machinery. 



BLYMYER MANUFACTURING CO, 

Cincinnati, Ohio. 



MANUFACTURERS OF 

c.h STEAM ENGINES, 



O 

JO 



SUGAR MACHINERY, ETC. 



i^' 



Chinese and African Sugar CaneS: 

VARIETIES, CULTURE, AND MANUFACTURE. 



SORGO AND IMPHEE SUGAR CANES. 

Sorgo or Chinese Sugar Cane. This cane, now so widely grown 
throughout the West and South, came originally from China, where it has 
been cultivated from a remote antiquity. It was unknown to the ancient 
Egyptians, Jews, Greeks, or Romans. Its first appearance in Europe was 
in 1 85 1, at which time a quantity was sent, along with a collection of vari- 
ous plants and seeds, to France by the French Consul at Shanghai, China. 
A quantity of Sorgo seed was procured in Paris, in 1854, by D. J. 
Brown, Esq., of the United States Patent Office, and brought to the United 
States, where it was distributed by the Patent Office. In 1857 it was im- 
ported by the ton, and the general cultivation of Sorgo throughout the 
North and South was begun. 

Imphees or African Sugar Canes. The Imphee or African Sugar 
Cane came first from the south eastern coast of Africa. Mr. Leonard 
Wray, a well known American writer 
on Sugar Culture, during his stay at 
Natal, in the south eastern part of 
Africa, in 1851, found in cultivation 
there some fifteen varieties of the Im- 
phee. He sent a quantity of the seed 
to France, about the time that Sorgo 
was first sent there from China. Thus 
the Sorgo and Imphees, from different 
quarters of the globe, reached France 
about the same time, and from thence 
were introduced into this country. 

SORGO, APPEARANCE, ETC. 

The cut herewith presented \'ery ac- 
curately represents the appearance of 
the seed-head and seed of the Sorgo 
or Chinese Sugar Cane. The seed is 
shown full size, Iwth naked and inclosed 

in its glumes. The stalk is tall and tapering, more slender than corn, and 
more graceful in appearance. It grows to the height of twelve to sixteen 




Sugar Hand Book. 



feet or more. The stalk is not so thick as the Imphees. As the 
plant approaches maturity a whitish efflorescence appears upon the parts 
underneath the foot-stalks of the leaf. The time required for the full 
development of the Cane is about five months; but this depends of course 
largely upon the Soil, Climate, and Season. As the Cane approaches ma- 
turity the seed, which at first is a soft green pulp, changes in color, and 
finally becomes a dark purple or black. 

IMPHEES, APPEARANCE, ETC. 

The cuts show correctly the 
appearance of the seed head _ 
and seed of two of the Imphee ■ 
or African Sugar Canes. The 
seed is represented both naked 
and as inclosed in its glumes. 
It will be noticed that the 
seed heads of the Imphees are 
much more compact than the 
Sorgo. The color of the Oom- 
seeana seed is a dark brown, 
whilst that of the Liberian is 
a deep red. The Neeazana is 
another variety of the Imphee. 
It does not differ very widely 
in its appearance from the 
Liberian, but the seed is a 
cream or wood color. Of the 
fifteen varieties of the Imphee 
found at Natal by Mr. Wray, 
only three have obtained a general introduction in this country — the Li- 
berian, Neeazana, and Oomseeana. Of these the Liberian has been most 
generally successful. "The Neeazana," says Mr. Wray, "was held' by the 
Zulu-Kaffirs (natives of the South East Coast of Africa, from whence the 
different varieties of the Imphee were obtained) to be the sweetest of the 
Imphees; but I found the Oomseeana to be quite as sweet." 

BEST VARIETIES OF CANE. 

Until within a few years past the Sorgo was generally given the pref- 
erence by planters, but of late it has been losing favor in some localities, 
having lost in productiveness and quality. We dont hesitate to give the 
Liber'an the preference over it. The latter has always been a heavy pro- 
ducer, but at first its syrup was regarded as inferior in quality to Sorgo. 
Its tendency, however, has been toward a marked improvement, until 




OOMSEEANA. 



LIBERIAN. 



Varieties of Cane. 



now its yield is in general heavier and better in quality than Sorgo. The 
Liberian is also desirable for its freedom from disease. It has never been 
affected by mildew, rust, or blight of any kind. We therefore recommend 
it as upon the whole one of the most profitable varieties. 

The Neeazana is a good Imphee, one of the best for syrup. In its 
general properties it resembles the Liberian ; but it is peculiar in that it 
requires to be cut when still green, and to be worked up immediately after 
cutting. When thus treated it yields a pure and light colored syrup. In 
the extreme South it has greatly deteriorated, having lost in sweetness. 

The Oomseeana is one of the best varieties of the Imphee, and is 
given the preference in some sections. It is good for sugar, but does not 
yield as largely in syrup as either the Liberian or Sorgo. 

The four varieties of Cane named above are all standard and reliable, 
and when pure are well defined, and distinct in their appearance and 
properties. With the exception of the Neeazana there is but little difference 
in their relative adaptation to different latitudes, since although the Sorgo 
matures some two weeks earlier than the Imphees, the latter are ready for 
cutting earlier, and so the season is practically the same for each. 

EARLY AMBER. 

In appearance the Early Amber presents some, of the 
characteristics of both Sorgo and Imphee. It grows quite 
tall, and yet not quite as tall as the Sorgo. Its heads are 
not so open and branching as the Sorgo, but are more 
open than either the Liberian, Oomseeana, or Neeazana. 
When fully matured the seed is but slightly enclosed in its 
glumes. It receives its name from its ripening early, and 
from the bright amber color which characterizes the syrup 
when properly made from it. 

The accompanying cut very fairly illustrates the seed 
head, and seed inclosed in glumes of the Minnesota Early 
Amber Cane. This variety was first introduced to the country 
by the Hon. Seth H. Kenney, of Morristown, Minn., Pre- 
sident Minnesota Amber Cane Association, and Mr. C. F. 
Miller, Dundas, Minn. 

The Early Amber is very rich in saccharine matter; the 
syrup is of a beautiful, clear amber color and of a fine flavor, 
and when properly treated, produces a fine article of sugar* 
The Early Amber is especially adapted to a high lati- 
tude from the fact that is is very early cane. It will ripen 
wherever flint corn will mature. 
A new candidate for favor is the EARLY ORANGE, a very fine variety, 
introduced last season by Mr. I. A. Hedges, of St. Louis, Mo., President of 
the Mississippi Valley Cane Growers Association. It is especially adapted 
to the more Southern latitudes. 




Sugar Hand Uook. 



CANE CULTURE. 

It is of the first importance to procure pure Cane seed of the best vari- 
eties. It is more j^rofitable to pay for good seed even a high price that. * 
to take any other as a gift. Procure seed only from reUable dealers who 
are conversant with the different varieties, or from Cane growers whom 
you know to be reliable men, and whose Cane has produced good results 
in quantity and quality. Cane will deteriorate in a cold climate, and should 
be renewed from time to time with seed from Cane grown in a temper- 
ate climate, natural to its wants. 

As all varieties of Sugar Cane will mix with each other and with Doura, 
Broom Corn, Chocolate Corn, and Millet, it is impossible to procure pure 
seed where they are grown together, or on adjacent lands. All admixture, 
deteriorates the Cane. In selecting seed the richness of the juice is the 
proper test of quality. Land that will produce 40 bushels corn per acre 
ought to yield from 150 to 200 gallons syrup. The yield is often as high 
as 300 gallons per acre. Where the yield falls below 150 to 200 gallons it 
should be taken as an indication that the seed is impure. Of course the 
yield per acre depends not alone upon the seed; for soil, season, climate, 
and the percentage of waste in manufacture all unite in determining the 
quantity and quality of the syrup. 

SOIL. 

In general it may be said that Sorgo or the Imphees will thrive on any 
land that will produce a fair crop of corn or of wheat. The best results, 
however, can only be expected from soil adapted to the special wants of 
these Canes. Sandy upland soil is best, black bottom soil is worst. New 
land yields good syrup. Land freshly manured gives poor syrup. Clay 
land gives good syrup, but not so large a yield. The soil, unless rich, 
should be well manured in the Fall with vegetable or rotton stable-manure. 
This is especially needed with clay lands. Plow deep and pulverize thor- 
oughly. By throwing into ridges the soil will be better affected by frost in 
Winter, and will dry out sooner in the Spring. In general, prepare the 
ground as for corn. 

PLANTING. 

In sections where the Cane is liable to frost in the Fall, planting should 
be done early, as soon as the ground is thoroughly warm. Test the seed be- 
fore time for planting, so that in the event of its proving worthless, you 
may have time to procure other seed. Plant in check rows, same as for 
corn, so as to plow both ways. Put in plenty of seed, and thin out so as 
to leave in the hill five or six stalks of the Minnesota Early Amber and 



Cultivation. ^ 

the Imphees, and six to seven stalks of Sorgo. This seed should be cov- 
ered thinly. If planted early, one-half inch is deep enough, for if covered 
more than that, and the ground should become cold and wet, the seed will 
rot. If, however, the seed is planted late, when the ground is warm and 
comparatively dry, it should be covered one inch. 

CULTIVATION. 

As soon as the plant comes up destroy the weeds and keep clean until 
ready for the plow. It is especially important to give the plant every assis- 
tance in the early stages of its growth. It is a slow grower at first, and if 
left alone will be choked by weeds. This is the time to "make the crop." 

Keep free from weeds. As soon as the rows can be followed stir the 
soil about the hills. When large enough, plow and cultivate same as 
corn. When about thirty inches high it may be turned out, as it is 
then able to take care of itself, and further plowing would only do 
damage by cutting the roots and injuring the stalks. The suckers should 
be pulled off, as they sap the strength of the Cane. 

Cane should be cut when the seed is in the dough, and several 
days ahead of grinding, as it will be more free from impurities if 
cured for a few days before going to the mill. Top the Cane by cutting 
•off one or two joints, then cut, and throw into windrows. After a week 
or ten days, if not wanted for immediate working up, the cane should be 
removed to shelter. 

The cane should never be left to be overtaken by frost before it 
is cut, or it will be seriously injured. When a severe frost is threatened the 
Cane should be cut without stripping and laid in windrows. 

The blades should not be stript until the Cane is wanted for grinding. 
By cutting before frost, and curing with blades on, the Cane may be kept 
for a month, or longer, without injury. It should be protected from rain 
and frost as much as possible. The tops should be laid in piles convenient 
for gathering, to dry, and may be left until the grinding is over. 

Preserve the seed. It is worth by analysis one-sixth more than oats 
for stock feed. For sheep, feed on the head ; and for other stock, grind the 
seed and make chop feed. The seed may be tramped or threshed out like 
wheat, or stript off like broom corn. 

PREPARATION FOR THE MILL. 

When ready for grinding, tie the Cane into bundles about eight inches 
in diameter, and'haul to the mill. If not intended for use at once, cross 
pile the bundles, leaving suitable space for the circulation of air through the 
pile, or stand them up on ends, if by so doing it can be kept out of the dirt. 
Always feed the mill the butts entering first. It is better to strip the Cane 
as there will be less waste of juice then. 



CANE JUICE, 

DEFECATION, CONCENTRATION, SUGAR MAKING. 

The process of sugar-making requires that the sugar existing in the 
cane shall be extracted and converted into solid bodies, leaving impurities 
behind. Experience has demonstrated that the more rapidly this is done,, 
the better the results. 

Immediately after the juice comes from the mill, the sugar must be freed 
from its surrounding impurities. Its quality will depend on the rapidity 
and skill with which this is done. 

Cane juice, on account of the acids and perishable feculent matter it 
contains, begins to deteriorate the moment it is exposed to the air, and the 
tendency of this is to destroy crystalization and to convert true cane sugar 
into grape sugar or glucose. Care must therefore be taken, not to hold the 
juice in reservoirs, but to carry it at once from the mill to the boiling 
apparatus. 

The tendency of the juice to acetous fermentation by contact with the 
air may be arrested by sulphur fumigation. The application of this is simple, 
but requires suitable appliances. Syrup and sugars thus treated are lighter 
in color and generally of superior quality. Fumigation, however, is not a 
neccessity, although commonly practiced in sugar making. 

The first requisite of real and in fact vital importance in the treatment of 
the juice as it leaves the mill is, 

DEFECATION, 

that is, the separation and cleansing from impurities held in it. Unless 
this is promptly secured, failure is certain. The rough stuff can be dis- 
posed of mechanically by some such device as strainer wire, or coarse cloth, 
or straw filter, but the acids and other impurities held in solution can be 
freed only by chetnical action and heat. 

In sugar countries, after vainly seeking a better method of neutralizing 
the acids, the most intelligent sugar makers have settled down to the use of 
lime alone. The application of lime requires care and judgment. It must 
ht pure a.x\d fresh, not used in its caustic state, but slacked frequently dur- 
ing the day, being reduced to the consistency of milk of lime. The exact 
quantity to be used depends entirely on the amount of acid in the juice and 
must be determined by an experienced eye, or tests with litmus paper. 

The judicious use of lime and heat in the early stages of defecation 
make up the most difficult points in sugar-making, and demands the 
greatest skill and attention. Lime and heat are the chief agents in defeca- 
tion, but unless properly employed will impair and even prevent crystaliza- 
tion. Mistakes made in the application of these agents, especially in the 
first stages of the process, cannot afterwards be successfully remedied. 

As, next to lime, heat performs the leading part in defecation, its effect 
depends upon its prompt application and proper distribution, as well as its 
withdrawal as required. 



CONXENTRATION. 7 

. On account of the rapidity with which the juice changes from exposure 
to the air, it is important that all the process of defecation should progress 
rapidly. In fact the defecation with lime and purification by heat should 
be combined, the juice running directly from the mill into the defecator. 

CONCENTRATION. 

There are three methods of concentrating or evaporating the sugar cane 
jnice ;Jirst, hy the direct application of fire only (as in kettles, common pans, 
and the Cook evaporator ;) second^ by the use of both fire and steam, (as in 
trains composed of fire evaporating pans, and steam defecating and finish- 
ing pans;) thi7'd, by the employment of steam alone (as in the ordinary 
steam trains, or the steam trains with vacuum pan). Whilst the steam train 
is complete in itself, a vacuum pan is often used, especially on the larger 
plantations, as an adjunct to it. 

The common method of evaporating cane juice has been by use of a 
series of open kettles, commonly five in number, hung or placed in arow in 
an arch over a fire, and called a kettle train. The arrangement is to place 
the largest, called the '■^ grande, " or defecator, at the foot of the arch, and 
then have the others diminish gradually in size, towards the front end of the 
arch to the last and smallest in the row, called the "datterie" or finishing 
kettle. 

In the kettle train the defecation is very imperfect. The skum is constant- 
ly and irretrievably remingled with the juice, and locked up by the constant 
ebulition ; and the operation, which requires dipping from the gra/tde or first 
kettle to the second, then from the second to the third, and so on to the last, 
hinders complete crystalization of all the syrup, and darkens the syrup and 
sugar by the prolonged boiling and imperfect cleansing. Another objection to 
the kettle train is, that it takes too much fuel in proportion to work done. 

To lessen these serious objections, plain flat bottom pans, arranged on the 
principle of the kettle train, and other arrangements of the plain pans have been 
employed. But no change of principle and no real improvement of impor- 
tance was made till the introduction of the Cook process, which marks an 
epoch in open fire evaporation. Whilst the Cook pan, with its high ledges 
and compartments, more perfectly applies the principle of the kettle 
train, it retains none of its defects. It secures better defecation, more 
rapid concentration, improves the crystalization, affords lighter colored 
products, and requires less labor and fuel. 

Its process is continuous, and the juices in the different stages of defeca- 
tion and concentration do not mix whilst the impurities are being liberated 
and secured. The only objections fairly urged against this process — the 
labor of skimming, and the want of a suitable batterie for finishing — have, 
happily, been overcome within the last two years, by the addition of an ar- 
rangement for skimming automatically, and also of a Strike pan. With these 
improvements, the Cook pan embraces all the requisites demanded by the ex- 



8 Sugar Hand Book. 

perience of years for the most perfect sugar-making possible, by open fire 
evaporation, and furnishes by far the most perfect fire apparatus known. 

STEAM EVAPORATION. 

The use of steam for evaporating cane juice is preferrable to fire, as 
it allows perfect control of the heat, and is more expeditious. Through pipes 
the heating surface is immersed in the liquid, and it cannot be injured by 
burning. It also economizes fuel and effects a great saving of labor. 

The most perfect method of sugar-making is found in the connected 
steam train. This consists of a series of vessels of different sizes, 
arranged in order, and all supplied within with steam heating pipes, 
connected by branches with a main pipe from the boiler. 

This places the successive operations of defecating, concentrating, 
and finishing by steam, under the immediate and convenient control 
of the sugar-maker. The heat is readily increased or diminished or with- 
drawn from either vessel at pleasure. 

As sugar-making by a connected steam train is a continuous as well 
as rapid process, it is important that proper arrangement and proportions of 
all the parts be provided, including also the even and rehable working of 
the mill, so that the continuity of the operations may be harmoniously and 
effectively preserved to the end. 

Whilst beyond question, steam is the best agent used in boiling cane 
juice, and the connected steam train the most perfect and simple apparatus, 
the effectiveness of the latter may be seriously hnpaired or totally destroyed 
by ignorant management, or improper proportions of vessels and pipes. In 
these, experience and skill ai-e absolutely necessary. 

If the planter has an Engine and Boiler of sufficient capacity to run his 
mill and plenty of steam to spare, he can use steam profitably, for working 
up even a small crop, either with steam pans entire ; or with steam pans for 
defecting and finishing, and a fire evaporator for concentrating. 

In the practical operation of the latter plan, the juice is defecated by 
steam, then passes into the Automatic Cook Evaporator, where it is concen- 
trated nearly to the sugar point, and then on to the batterie where it is 
finished by steam. 

SUGAR MAKING. 

After a thorough defecation of the juice, and its rapid concentration to 
the sugar point, the next object is to secure crystalization. The liquid 
should be put into shallow coolers, and kept at a moderate warmth and even 
temperature. Nature will do the rest. 

After the sugar has crystalized in the coolers, all that remains to do is to 
separate it from the molasses. This may be done by draining. The 
best means is by the use of a centrifugal. This rapidly expels the molasses- 
from the sugar by force, leaving the sugar dry and finished. 



Sugar Machinery. 9 

It is important that the mill, tanks, and all vessels and utensils connected 
with sugar making be kept clean and sweet ; and for that purpose a good sup- 
ply of clean water should always be kept on hand. 

Remember that "a little leaven leaveneth the whole lump," and that 
cane juice is very susceptible to change, the first or incipient step of which 
is a conversion of crystalizable to uncrystalizable sugar. This may occur 
extensively before any appearance of fermentation can be detected. 

It may be well to add that to realize the largest profits commercially 
from the products of the sugar-maker, it is not only desirable to make the 
^^^•/, but it is of special importance that the syrnps he o( even grade. It is 
not necessary to employ so-called secret processes. There are no mysteries in 
this industry not common to all intelligent operators. 

The makers of the necessary apparatus should be practically experi- 
enced in all the details of sugar-making and able to give all needful di- 
rections. 

When practical experience is desired to manage or assist in taking off 
the crop, the services of competent persons may be had. 

We cannot impress too strongly the danger of loss, where parties without 
knowledge of the business and without experience, from false notions of 
economy attempt to plan the size, proportions, etc. of, and to construct, the 
apparatus. Failure, broken fot'tunes, and ruin almost invariably follow . 



SUGAR MACHINERY. 

• Too little attention is paid to the character of sugar cane juice, the pro- 
cess of manufacturing into syrup and sugar, and the apparatus required to 
produce the best results. 

We have manufactured sugar machinery as a specialty, for both the Northern 
and Southern canes, for about a quarter of a century. During this period, we 
have had in continuous employ some of the most skillful and experienced 
artizans of our predecessors, the Niles Co., the old Superintendent of 
which, beginning his remarkably successful engineering on sugar machin- 
ery in 1836, closed his career in our employ in 1880. 

For many years we published a monthly magazine, the Sorgo Journal, the 
only periodical that has appeared, devoted entirely to the interests of the 
Northern Canes. Its publication was kept up at a large expense until the 
cane interest in the North was placed on a sure foundation. 

Our sugar machinery is universally recognized as the only standai'd and 
the best. This distinction has been fairly earned by its high character. Our 
experience with sugar-making and the apparatus, covers a wide range 
in this and foreign countries. We have customarily spent ^ a portion of the 
working seasons on the plantations and among the mills, and are conse- 
quently familiar with the practical working of the machinery in general use, 
as well as the best methods of using it. 



lo Sugar Hand Book. 

Our observation confirms, what every intelligent sugar engineer knows, 
that, without large experience, no one is competent to advise as to the method 
and apparatus for sugar-making, much less to construct the machinery. 

Generally the manufacturers of cane machinery in this country design it 
for light work. Their trade is local, and they aim to sell as low as pos- 
sible. They have no acquaintance with sugar-making, and no practical 
knowledge of the kind of machinery needed, or how to work it. 

It requires several seasons, under the usual varying conditions of cane, ta 
test new apparatus, especially the mill, before it can be known to be reliable. 
All the machinery we make has been thoroughly tested in practical use 
(some of it for over a quarter of a century,) by ourselves, and planters, and 
it stands to-day unrivalled and absolutely reliable. 

CANE MILLS. 

The sole object of the cane mill is to extract the juice from the cane, 
and that mill is best and cheapest which presses out the last possible drop of 
juice, with the least friction, and with strength for all emergencies. Two-roll 
mills, rolls in wood frames, mills with rolls arranged with levers or rubber 
cushions, are wasteful, and no planter can afford loss of juice by their use. 
Good work, requires at least, three rolls in the mill. Even five rolls are now 
demanded by some of the most intelligent planters in Louisiana. A large 
5-roll Niles Mill (the rolls being 5^ feet long, and weight nearly 100 tons), 
which we built last year, pressed out 8 to 10 per cent, more juice than had 
previously resulted from the use of one of the best 3-roll mills run by the 
same parties. We are now constructing for a prominent planter in Louisi- 
ana, a 5-roll mill that will weigh over 110 tons. 

To crush cane properly and reliably, requires great power, A good mill 
must be very strong, and when properly constructed it will be strong 2.-wdi safe, 
Justin pi'oportion to its weight. Mills made so light that, in order to hide their 
weakness, the rolls are arranged to yield under pressure, cheat their owners. 
Mills with such devices are simply too iveak to stand heavy pressure, 
and however great the loss of juice to the planter, must yield under it or break. 
The planter can afford neither result. With the best flexible mill that is 
made the loss of juice will not be less than 10 per cent. Afiy one can 
figure hoiu long it will take such a mill to waste more than its price. In most 
cases the loss of juice will range as high as 20 to 30 per cent. 

But such mills are not secure even against breakage. The flexible rolls 
do not provide against it with any certainty. On the contrary, there are 
abundant proofs, (which can be readily furnished,) that in such mills 
breakages are quite numerous, and, considering the few sold, very common 
as compared with rightly constructed rigid mills. 

In a good mill the rolls stay where they are set, whether the feeding is reg- 
ular or not. If the mill is not evenly fed, it is all the more important that 



Mills for Horse Power. ii 

the rolls should do their duty, so that no cane can pass through until all the 
juice is gotten out of it. When necessary to crowd the work, as often 
happens, the mill must he strong enough to stand it. 

In ignorance of the function and chief value of a mill, occasionally it is 
clamied that the rolls run faster and the mill runs lighter xh^xi others. Exper- 
ienced manufacturers know that there is a certain proper speed rolls should 
travel, and that fhey can only run light in proportion to lack of pressure, and con- 
sequent loss of Juice they allow. Pressure means power, and can only be pro- 
duced by the exertion of power. Certainly, a mill that presses nut only the 
f7'ee Juice, and lets a large part of the crop go with the bagasse, will run light, 
lighter than one doing honest work. 

It requires the highest degree of mechanical skill, large experience, famil- 
iarity with its practical working, and long-continued tests extending over 
years, to perfect a cane mill. One of the greatest discouragements to 
the cane industry has been the introduction, occasionally, by misrepresen- 
tations, at seemingly low prices, of mills utterly unreliable and wasteful. 

In selecting a cane mill, great care should be exercised. Buy only from 
manufacturers of known reputation in the building and practical working 
of the mill, and who possess the skill, experience, and facilities for building 
the mills they offer to sell. 

It is also important to compare carefully the numbers, size of rolls, style 
and weights of the various mills. The numbers of one manufacturer are no 
measure of the sizes or weights of another. Where properly constructed, a 
mill weighing a ton is worth more than one of half a ton. A close com- 
parison of the weights, sizes and prices of mills will often guard the pur- 
chaser against imposition, and will disclose the fact that our best small 
mills are heavier by 25 to 50 per cent., and the steam mills by 50 to- 100 
per cent, than others; and when this, together with their character is 
•considered, it will appear they are not o?ily the best but as low in price as any. 

MILLS FOR HORSE POWER. 

We make two leading styles of vertical horse power mills, and one style 
•of horizontal. The vertical is preferable, as the friction of an extra gear, 
and a beveled one at that, is avoided. 

The Victor Mill is undoubtedly the best horse power mill ever produced. 
It not only avoids the extra strain of the bevel gear, but dispenses with that 
bane of the cane mill, the return plate, {^choking plate, it should be named) 
between the rolls. The Victor alone carries the right (by patent) to the 
pecuHar arrangement of rolls that gets rid of the choker. It has long been 
the admitted standard vertical mill. It was introduced in 1863. Not 
less than 22,000 are in use in this country, and it is the leading vertical mill 
in the principal sugar-growing countries of the world. 



12 Sugar Hand Book. 

The Victor is very complete and of great strength. It is heavier than 
other mills of its size, as will be seen by a careful comparison of weights 
and sizes of rolls. 

The Great Western, (second only to the Victor in character, durability 
and reputation as a first-class mill, and superior to any others,) has been fa- 
vorably known for many years. Whilst not as heavy as the Victor, it is well 
proportioned and made, and is sold at a less price. 

It is proper to observe that the popularity of the Great Western has in- 
duced certain inexperienced and incompetent parties to imitate its style, and 
print illustrations of it with such slight variations in name as they hope may 
enable them to deceive purchasers as to the mill they are getting. The 
" Great Western " '\% patented, and manufactured only by ourselves. 

HORIZONTAL HORSE POWER MILLS. 

The extra gearing required in horizontal mills for horse power increases 
the weight and cost. On account of the extra gearing, horizontal mills re- 
quire more power than vertical mills, to do the same work. If light in 
weight, they are worthless. 

Horizontal mills, if strong enough to do any work corresponding with 
their cost, must be heavier than the vertical on account of the weight of 
the extra gear. We make them for those who prefer this style, but we are 
unwilling to impose the light trash upon our customers, knowing that 
such cannot stand good work. 

We make two sizes of these mills, and they are entirely reliable. We 
call especial attention to the weights, in connection with the prices of these 
mills. 

STEAM CANE MILLS.— THE NILES MILL. 

No mills equal the Niles in construction, strength and finish. Of the char- 
acter, work, and reputation of these mills it seems superfluous to say a 
word. The name suggests to planters more than we could say. Since 1836, 
a period of nearly 45 years, they have been the leading mills of the country. 

Probably three-fourths of all the plantations of Louisiana have been supplied 
with Niles sugar outfits. On many plantations the mills that are now the 
dependence for taking off the crops weie at work before the present occu- 
pants of the plantations were born. 

In the original construction of these mills, the highest scientific knowledge 
and greatest mechanical skill and experience attainable were called into req- 
uisition. These secured a correct proportion in all parts of the mill, so that 
every ounce of metal, whether in gear, or frame, or roll, or shaft, was made 
to do its appropriate work, and was subjected only to its appropriate strain. 
The Niles Mills were first introduced in 1836, and have ever since been 
the standard cane mill in Louisiana. After they had been in operation 
eighteen years, under the closest observation, they were overhauled and a 



Evaporating Apparatus. 13 

new and improved set of patterns built. These patterns have naiv been in use 
twenty-six years, and are by far the most perfect and thoroughly tested and 
reliable of any in the country. 

This work was completed under the direction of one of the most intelli- 
gent and skillful mechanical engineers of the time, who constructed the first 
mill for our predecessors in 1836, and in 1880 closed his successful career 
in our employ. 

Of the Niles steam mills over 500 have been sold in Louisiana alone, and 
many of them have been in use thirty to forty years. In one year were 
sold 56 Niles Mills, varying in size from ^-feet rolls to d-feet rolls, the total 
weight of which mills was 2,700,000 lbs., or 1,335 tons. In Louisiana, 
where the Niles Mill has been for forty years in competition with mills 
from the best foundries in the world, it has proven vastly superior to all of 
its rivals. 

HORIZONTAL VICTOR— For Steam or "Water PoA;ver. 

The Horizontal Victor, has the same plan of dispensing with the return 
plate between the rolls, which has given such a celebrity to the Vertical 
Victor. These mills are made extra heavy and strong, and of as good 
workmanship as our Niles Mills. 

They are especially adopted to the wants of the smaller planters who 
use steam or water power. 

They have been in use many years and large numbers have been sold, 
and have always given excellent satisfaction. 

In comparing the Victor and Niles mills with others, it is necessary to 
know : the size of rolls ; the weights of the mills ; whether they have iron bed 
plates or wood frames; whether single gear or double geared; whether with feed 
aprons only, or feed carriers and bagasse carrier (and how many feet). 
Examine carefully the description of mill as indicated above, and notice 
what is included in the price. 

Relative prices cannot be known without observing closely all these 
particulars, to say nothing of the character of the mills. 

For full descriptions of our cane mills we refer to the illustrated pages 
commencing with page 16 of this Hand Book. 



EVAPORATING APPARATUS. 

For many years the Cook Evaporator has been the most popular and 
successful for fire service. Indeed, the existence to-day of the Northern 
cane industry is mainly due to tliis remarkable invention. Its use and 
popularity have become well-nigh universal. 

But notwithstanding its superior advantages, there have been points 
which our long experience with it demonstrated could be improved ; and 
from time to time, within our own operations, these points have been im- 
proved, and practically and thoroughly tested, and then patented. 



14 Sugar Hand Book. 

These improvements necessarily increase the cost and price of the 
Evaporator, and hence their introduction has been reserved for the time we 
saw coming, when planters would demand and pay for more perfect apparatus. 

That time has come, and we now take pleasure in introducing to the 
public, after several years trial in our own ha?ids, and after two years thorough 
and satisfactory trial in the hands of planters, our 

AUTOMATIC COOK EVAPORATOR. 

This Evaporator preserves the good qualities of its famous forerunner, 
but saves most of the labor of skimming, makes more syrup with the same fuel, 
increases the yield of syrup from a given quantity by securing a re-separation, and 
improves the quality. It is unquestionably the most perfect pan ever devised. 

It accomplishes all that is possible in a single fire Evaporator. 

Its operations can be profitably enlarged, and a more even grade of syrup 
produced, by supplementing it with z. finishing or ^^ strike ^^ pan, in which is 
fixed a syrup thermometer. This improvement we have used with marked 
success. While the strike pan is connected with the Automatic, its bottom 
is on a lower level, and protected by a double flue and dampers, thus en- 
abling the operator to finish the syrup in a deeper body, where the heat is un- 
der easy control, and insure an evener grade of syrup, without endangering 
the crystalization. 

This arrangement, which is pronounced the most perfect possible for open 
fire evaporation, we especially advise for all the larger operators not pro- 
vided with steam. // combines conveniently a?id successfully provisions for the 
three distinct processes of defecation, separation and co7ice?itration, and finishing. 

STEAM AND FIRE TRAIN. 

This is an arrangement of a defecator a.nd finisher, in connection with the 
Automatic Cook Evaporator, by which steam \s,\x'S,Q(1 \nt.\\Q defecator dead finisher, 
ditidfire under the evaporator. The object of this arrangement is to lessen 
the first cost of the apparatus, and yet provide steam for defecation and fin- 
ishing. A large proportion of the outfits we supplied last season to the 
North-west were of this kind, and gave general satisfaction. 

CONNECTED STEAM TRAINS. 

The connected steam sugar train is the best apparatus when it is desired 
to work with steam alone. The sole objection to it is in the first cost, but 
for convenience, durability, ease of management and character of products 
it has no superior. We have had large experience in furnishing such trains 
for the South, but they have generally been large and costly. 

We are prepared to furnish smaller steam trains, made as simple and 
inexpensive as possible, and at prices that we believe will be found to be within 
the means of all who desire to do their work entirelv with steam. 



15 
VACUUM PAN 

There are two forms of the Vacuum Pan in use. In one the vacuum 
is formed by a jet-condenser, and in the other the vapor is drawn off by a 
separate Vacuum Pump. The former is called a wet vacuum and the 
latter a dry vacuum. 

The Vacuum Pan is generally made of cast iron, and in general outline 
somewhat resembles a still. 

It has a circular body, with bottom of pan shape (to which is attached 
lugs to support the pan), and a dojne top. From the dome extends the 
vapor pipe, the overflow, and the condenser (which in the wet vacuum is 
placed close to the Pan and connected to the Vacuum Pump.) 

The heating is done by steam introduced through copper coils, the 
number and diameter being governed by the size of the Pan. Eye glasses 
are provided in the dome and side of the Pan, through which the action of 
the boiling syrup is observed. The Pan is also provided with vacuum 
gauge and thermometer, test cup and proof stick, by which to examine the 
work as it progresses. When finished the contents of the pan are discharg- 
ed through a large valve in the bottom of the Pan. Vacuum Pans range 
in price from about $1,000 to as high as $10,000. 

The capacity of the Vacuum Pan is estimated by its diameter and 
height. The diameter varies from four feet in the smallest size to. eight 
feet and over in the largest sizes. 

To planters wanting vacuum pans, centrifugals, and other sugar apparatus, 
estimates will be furnished on application. 

CONCLUSION. 

It is all-important that all the .parts of machinery and apparatus 
needed for steam sugar works be adapted to each other, so as to secure 
harmonious action. As we manufacture all the machinery and apparatus 
that are needed for sugar works of any capacity desired (including Cane 
Mills, Steam Engines and Boilers, Steam Train Evaporators, Vacuum Pans, 
etc.) we can guarantee exact sizes and proportions, correct connections-, and 
harmonious working. 

Next in importance to suitable machinery is loget it in time. Many, sensible 
enough to decline to risk a crop on a light mill and untried apparatus, will 
put off ordering their outfit till, by reason of orders ahead, or other delays, 
it arrives too late entirely, or so far behind that nothing goes well. All cane 
machinery should be ordered early. It is especially necessary that the larger 
steam machinery be arranged for early. It takes considerable time to make 
it, as well as to arrange it after reaching the plantation. 

Parties wanting large mills, or steam trains, will find it to their advantage 
to call at our works and examine the jnachinery constantly in course of construction, 
and make their final arrangements after full conference with us. We add 
that we sell no machinery from our works that is experime?ital. It is all made 
by us, and fully warranted in every respect. 

In the sale of our outfits is included : Directiofis for Apparatus, Directions 
for making Syrup and Sugar, {including Defecation, Sulphur Fumigation, 
Drainage of Sugar, etc.,) and Directions for Construction of Furnace for Bagasse, 
without extra charge, to those who wish them. 



The Victor Cane Mill. 




THE VICTOR. 

The above engraving illustrates the Victor Cane Mill, the leading Mill for Animal 
Power in all States where either the Sorgo or Sugar Canes are grown. It has been 
awarded the First Premium over all competitors at Fifty-one State Fairs, and 
wasawarded the Grand Medal at the Centennial Exhibition. It has met every mill of 
any character in all the country at every Working Trial, and has taken the Premium 
over all. The number sold since 1863 exceeds Twenty-two Thousand. 

These facts alone speak more than volumes as to the merits of the mill. A 
machine that beats all others on trials, and that has received the approbation of 
Twenty-two Thousand purchases, can not be otherwise than the best machine. 

The following are the peculiar features which give the Victor its great superiority : 

1. It has Great Strength. This is secured by the amoimi of metal, the Victor being 
from 15 to 40 per cent, heavier than other mills of the same horse-power ; by its quality ; 
and by the exact adjustment of all its parts. All cheap mills are necessarily 
SHORT-LIVED. 

The Victor is made of the best and strongest iron, with wrought shafts, and lined 
boxes. The shafts atid rolls are all turned o(f true. 

2. It Presses the Cane Dry. Only a strong mill can do this. Wooden mills, or 
iron ones with Cast Shafts, or shafts resting on Rubber Cushions, break or yield when 
the pressure is heavy. 



16 



3. It can not Choke. The clogging and choking, so troublesome to other mills, 
is caused by the •'Dumb return," or " Knife," or " Guide," as it is variously called, 
between the rolls. The presence of this is a necessity in all other millsy and hence they 
choke ; but, by means of the Lapped Gearing, this Knife is dispensed with in the 
Victor, and, consequently, as there is nothing between the rolls to obstruct the cane, 
it passes through as easily as it enters. 

4. It Works Easy. Being freed from all clogging between the rolls, and the rolls 
themselves being lifted from the bottom plate so as to touch only at the ends of the 
shafts, it is freed from most of the friction common to other mills. 

5. Oiling and Wear. There is a protection against wear in the perfect oiling of 
the journals. Every journal and oil-box is accessible, and can be readily taken out by 
hand. Some mills, to avoid our Patents, by which we control removable oil-tight boxes 
for the lower journals use no oil at all, but allow the juice to run into the lower boxes. This 
arrangement is not only dirty and filthy, but permits, of necessity, the speedy cutting of the 
journals. As well use water for LUBRICATING A WAGON OR AN ENGINE ! 

Oiling lower journals by depending on horizontal flow of oil has failed. Directly 
downward is the only way oil will flow in chilly weather, as our success, and the failures 
of those using horizontal flow have demonstrated. 

6. It Feeds Easy. It is the only mill with a good Feed Box for regulating the 
entrance of the cane. Without such regulator, feeding is both difi5cult and dangerous. 

7. It does Clean Work. Flanges'keep the cane from working over or under the 
rolls ; wipers clean the faces of the rolls; and the channel in the bottom plate receives 
the juice as it comes from the rolls. 

8. Its Work is Even and Regular. It has Screws for regulating the position of the 
rolls. These don't get loose as Keys do, but hold the rolls to their exact position, no 
matter how hard the pressure may be. 

9. It Loses no Time nor Power. The Size and Capacity of the Victor Mill are 
arranged with special reference to a corresponding size and capacity of the Evapora- 
tors, so that the " supply and demand " may be always equal. The two thus work 
together as but dififerent parts of the same machine. 

Our Mill Patents include the Fluted Feed Roll, Three Rolls arranged so as to 
dispense with the *' return plate," Diagonal Braces, Oil Tight Boxes, Movable Sweep Cap, 
Cleaning Scrapers, Juice Channel in Bottom Plate, Hand Hole in Top Plate, Juice Plate, 
Fastening the Gearing to Vertical Rolls with Clutches. 

Beware of purchasing mills with any of the above points, unless the manufac- 
turers are licensed by us. 

Size, Capacity, and Weiglii;. 

No. o, Small, i horse, Capacity 40 galls, per hour, Weight, 390 lbs. 

No. I, Junior, I " «* 50 '« " 55° lbs. 

No. I, Large, i " " 60 " " 750 lbs. 

No. 2, Regular, 2 " '« 80 '• " 875 lbs. 

No. 3, Heavy, 2 " " 100 '• " 1200 lbs. 

No. 4, Large, 2 " " 120 " " 1300 lbs. 

No. 6, Large, 4 " •' 170 " " 1800 lbs. 

The No. 6 Mill is substituted for No. 5. The Main Roll is 20 inches in diameter, 
and the Gear is separate from the Rolls. 

These numbers relate only to the Victor. The numbers of one manufacturer are 
no measure of the weights and sizes of another. 

17 



The Cook Evaporator, 




PORTABLE EVAPORATOR — FURNACE AND PAN. 

For the smaller pans, Nos. 2, 3, and 4, portable furnaces are provided. These are 
made of cast iron and sheet iron, heavily bound and riveted, strongly made, and the 
whole mounted upon rockers of angle iron — thus furnishing a complete portable 
furnace of iron and brick, combined in one, vt^ith all the advantages of both, and yet 
so light that it can be easily handled by two men. This is the most convenient 
arrangement for small home operations, and for custom w^ork it is well-nigh indispensa- 
ble. With it the operator can move from field to field, or from farm to farm, and thus 
avoid the labor and expense of hauling the cane. 



SIZES OF PORTABL,E EVAPORATORS. 



No. 2, 
No. 3, 
No. 4, 



with Galvan. Iron Pan, 



No. 2, with Copper Pan, 
No. 3, " " 

No. 4, " " 



44 by 72 inch, 
44 by 90 inch, 
44 by 108 inch. 

Light Copper, 
Light Copper, 
Light Copper, 



syrup per day. 



40 to 50 gals. 
55 to 75 gals. 
60 to 90 gals. 



Heavy Copper. 
Heavy Copper. 
Heavy Copper. 



Material. The Evaporating Pan is made of Sheet Metal — Galvanized Iron or Cop- 
per — of thickness proportionate to the length of the pan. This sheet metal is made 
express/}' for our otvn use, and is of the best qualify, and of uniform thickness. Inferior 
grades of metal, such as are used with ordinary evaporators, can not be used in the 
Cook, on account of the heavy strain to which it is subjected in crimping the ledges or 
partitions. This is done by pressing the solid sheet with heavy machinery, especially 
constructed for the piirpose. Only the toughest of metals will stand the strain, and so only 
the best of Juniata galvanized iron, and the purest copper are used. Hence our Pans 
last longer by some years than others, and neither buckel, bag, nor warp, nor incur 
expense for repairs. 

Construction. At intervals of about six inches, ledges or partitions are made to 
project upward across the bottom of the pan, the alternate ends being open, so as to 
form a continuous channel from one end of the pan to the other. The sides of the 
pan extend beyond the fire line of the furnace so as to give a cooling surface for the 
collection of the scum. 

The ledges, or partitions, are open at the bottom, being crimped or pressed, as ex- 
plained above, out of the solid metal. This gives about ^ more heating surface than 
other pans of the same length, and requires about ^ more metal. 

18 



HEATIHrO S17RFAC£ OF €OOK PAN. 

F-| E. I. 



The above cut represents the proportionate length of the sheet used in making the 
No. 2 Pan, and the length of the pan itself. The sheet is 9 feet in length, and the 
pan 6 feet in length. 

A Cook Pan has therefore ^ more heating surface and capacity than other pans of 
equal length. But its proportionate capacity is still further increased by the Process 
of Evaporation — the use of a shallow flowing body of juice. 

We could make the Cook Pan at less cost by riveting or soldering the ledges to 
the pan, instead of crimping them in the solid sheet as we now do. We could then use 
the inferior grades of metal, and it would take a smaller sheet to make the same size pan. 

But in doing this, not only would the capacity of the pan be greatly lessened, but 
the pan itself would be inferior in every way. It would not do nearly as much work 
and would not last half so long. It would be liable to give continual trouble by leak- 
age, resulting in the discoloring and burning of the syrup. 

Operation. The juice is received into the front end of the pan in a constant 
stream. The first ledge preventing a forward movement, it flows across the pan, — turns 
round the open end of the ledge, — back to the side upon which it entered, — then 
round the second ledge, — thence back again to the opposite side, — and so on until it 
reaches the outlet at the finishing end of the pan, whence it flows off in a constant 
stream at any density desired. 

Skimming. The constant influx of the cold, raw juice keeps the liquid in the front 
end of the pan at a comparatively lower temperature while it is passing around the first 
few ledges, and thus gives time for the heat to throw up the more crude impurities, and 
the operator to remove them. And, as a matter of fact, most of the skimming is con- 
fined to a small space at this end of the pan. As the current passes on over the more 
intensely heated portions of the pan, new impurities are evolved and borne by the cur- 
rent to the cooling sides, where they remain in the form of scum, to be removed at the 
pleasu/** of the operator. 

Results. There being but a small amount of juice in the pan, and that being 
spread over a broad extent of evaporating surface, every portion is subject to the direct 
and intense action of the heat, and consequently the Evaporation is more rapid, and the 
Defecation and larification more thorough, than is possible in any arrangement where 
the liquid is boiled in deep, narrow masses, and for a long time exposed to the heat. 
As the result, there is a better quality of syrup and^ oj lighter color. 

Economy. While the Cook Evaporator in its purchase price costs more than com- 
mon Evaporators, and by comparison seems high, still, in the end, it is the cheapest 
pan in the market. It saves labor, fuel, and makes more and better syrup and sugar. 

The Cook Evaporator has taken the First Premium at every National Fair, and 
at seventy State Fairs, and the Grand Medal at the Centennial Exhibition. In this 
country alone over Twenty-eight Thousand are in use. It is in use in Mexico, 
South and Central America, and all countries where sugar cane is grown. 

The Cook Patents. These cover the Process of Evaporation by boiling a moving body 
of juice, and any pan arranged in channels to make this practicable ; also any channeled pan 
in which a cooling surf ace is used as a resting place for the scum ; and a.ny pan arranged (with 
rockers or otherwise) so as to regulate the flow of juice over the bottom. 

PORTABLE OUTFIT. 

In working the Victor Mill and Cook's Evaporator, the Evaporator should be one 
or two numbers higher than the Mill. The Cook and Victor are the only Mill and 
Evaporator that are adapted to each other in capacity. This is a matter of much mo- 
ment to the operator. The Victor Mill can be bolted to a frame placed upon any com- 
mon farm wagon, and be worked there all the season. When done at one place the op- 
erator has only to transfer the team from the sweep of the mill to the tongue of the 
wagon — load the Evaporator upon it — move off to another — change the horses back tc 
the sweep — go to grinding — and by the time he has juice enough for a start, the Evap- 
orator is ready for operation again. 

19 




Cook Pan for Brick Arch.— Nos. 3, 4 and 5. 

For Stationary work on brick or stone arches, the pans are made with high ledges, 
or divisions with Gates, as represented in the cuts herewith presented, and the flow 
is regulated by the gates. Nos. i and 2 have no high ledge or gate. 

The abffve cut represents the Cook Pan for Brick Arch, Nos. 3, 4, and 5. They 
have one high ledge with gate. The Cook Pans for Brick Arch Nos. 6, 7 and 7|^ have 
two high ledges with gates. All sizes made either of galvanized iron or copper. 

Size and Capacity of Cook Pan for BriekJArcta. 

44 by 72 inch, 40 to 50 galls, per day. 

44 by 90 inch, 55 to 75 galls, per day. 

44 by 108 inch, 60 to 90 galls, per day. 

44 by 126 inch, 90 to 130 galls, per day. 

44 by 144 inch, 120 to 160 galls, per day. 

44 by 180 inch, 130 to i8o galls, per day. 

54 by 180 inch, 150 to 200 galls, per day. 



No. 


2, . 












No. 


3. • 












No. 


4, . 












No. 


5. . 












No. 


6, . 












No. 


7. . . 












No. 


TAy . 


. • 


. 




. 





AUTOMATIC COOK EVAPORATOR. 

Patented Sept. 26, 1876, Sept. 23, 1879, — 1880. 

(See Illustration on next page.) 

The Automatic Cook Pan has three divisions, each performing separate offices,, 
and all connected by high ledges and gates under the full control of the operator. The 
processes of defecation, clarification, and finishing are systematically carried on without 
interruption to the end. 

The first division frees the juice from its crude impurities, whilst passing through 
the channels, by the automatic action of the skimming device, which throws the scum 
in an opposite direction from the moving juice. 

In the j^co«(/^/z//«i3« the juice is freed from its remaining impurities and reduced 
to semi-syrup. This division is provided with high ledges, to prevent the mixing of 
the juice, and is so constructed that the scum is thrown to the opposite side, or into 
the trough, to be returned to the first division for re-separation. This saves a con- 
siderable percentage 0/ syrup. 

The semi-syrup is taken by the third division and finished as rapidly as possible ta 
the sugar point, and drawn into coolers. 

The Automatic Cook Pan secures thorough defecation, saves a large percentage of juice 
that would otherwise be wasted, and saves labor in skimming and fuel . 




AUTOMATIC COOK EVAPORATOR. 



Horizontal Mill. 




Power. 
No. I — 2 to 4 horse, 
No. 2 — 4 to 6 " 



Size of Rollers. 
I — 15x12, 2 — 15x9, 
I — 20x12^, 2 — 20x9^, 



Weight. 
2,100 lbs. 
2,400 lbs. 



T'y^^ extra gearing required in horizontal mills for horse power increases the weight 
and cost. On account of the extra gearing, horizontal mills require more power thai* 
vertical mills, to do the same work. If light in weight, they are worthless. The above 
mills are standard heavy for safety. 

It possesses one great advantage over all other horizontal mills, in the positoi of 
the sweep, which is thrown above the head of the feeder, and out of his way. .^ 



Great Western Cane Mill. 



Patented. 



Turned Rolls, Wrought Iron Shafts, Brass Bearings. 




The above Engraving is an accurate Illustration of the Great Western Cane 
Mill. The great peculiarity of this Mill over others consists in the cog gearing 
■being separate and held fasi by clutches on each which clutch into corresponding 
•ones on each roller, making a very simple, strong fastening, thereby doing away 
■with all keys, enabling any one to take the entire Mill apart in a few minutes. 



The step boxes are provided with oil chambers which hold nearly half a pint, 
and are so constructed as to prevent any oil from getting into the juice. 

The gear wheels are at the top of the rollers instead of the bottom, bringing 
them nearer the power, and are entirely closed in by side plates, making it im- 
possible for the operator to get either his hands or cane into the gear. 

All Journal boxes are made with brass bearings, which accounts for 
the easy manner in which this Mill works. Any one who ever worked machinery 
of any kind knows how much easier a machine runs when supplied with brass 
bearings, instead of working iron to iron." 

SIZE, WEIGHT, PRICE (AT FACTORY). 

POWER. SIZE OF ROLLERS. WEIGHT. 

No. o, Light One-Horse, One, 5X9. and two 5X6 375 lbs. 

No. I, One-Horse, One, 6X10, and two 6X7 475 lbs. 

No. 2, Heavy One-Horse, One, 6^X12, and two 63^X7 575 ^^s. 

No. 3, Two-Horse, One, 7|^Xi4. and two 7X8 825 lbs. 

No. 4, Heavy Two-Horse, One, g^X'^, and two gyiX^ 935 lbs. 

CAPACITY OF MILLS PER HOUR. 

No. o, Light One-Horse 30 to 40 galls. 

No. I, One-Horse 40 to 50 galls. 

No, 2, Heavy One-Horse 60 to 70 galls. 

No. 3, Two-Horse 80 to 90 galls. 

No. 4, Heavy Two-Horse 90 to no galls. 

The Great Western Mill. 

For many years the Great Western has been one of the two leading 
mills of the country, standing second to the Victor everywhere, in the salesroom, 
in its working reputation, and in contests at State Fairs. 

It was first made by Messrs. Pearson & Aiken, of Louisville, Ky,, as will be 
remembered by all the old Sorgo growers ; afterwards by their successors, Messrs. 
Aiken & Drummond ; and for the last three years by ourselves. 

The demands of our trade having made it necessary that we should have a 
mill that could be sold some cheaper than the Victor, we selected the Great 
Western as the best mill, and bought Aiken & Drummond's interest in the mill, 
and have now the sole ownership. 

As an evidence of its early popularity it is only necessary to state that in one 
year only (1865) over eight hundred were sold by a single firm in St. Louis. 
During all these intervening years it has maintained its reputation, and its stand- 
ing is such now that certain other manufacturers are taking the cut of the mill to 
adorn their circulars and give the impression to the public, though maybe under 
a different name, that they are really offering the Great Western. Mills thus 
offered, however, are but counterfeits, hiding their own defects of construction 
and material under the form of reputable machinery. 



Adaptation of Mills and Evaporators. 

No. o Victor Mill. No, 3 Victor Mill. 

No. I Pan, or No. 2 Cook Evaporator or Pan. No. 4 or 5 Cook Evaporator or Pan, 

No. I, or No. I Jr. Victor Mill. No. 4 Victor Mill. 

No. 2 or 3 Cook Evaporator or Pan. No. 5 or 6 Cook Evaporator (Pan). 

No. 2 Victor Mill. No. 6 Victor Mill. 

No. 3 or 4 Cook Evaporator or Pan. No. 7 Cook Evaporator (Pan). 

If the Evaporator is worked to its full capacity, one size larger than the mill is 
enough. If the Evaporator is not vforked up to its capacity, the same Mill will supply 
a larger Evaporator. Ordinarily it is best t,o get the Cook Evaporator two sizes larger 
than the Victor Mill. 

Hints on Mills and Evaporators. 

Buy None but the Best. They only are safe, and are cheapest in the end. 
Inferior machinery is not only expensive and wasteful, but often disastrous. Vou can- 
not afford to risk the loss of crops vfx'Civ light, weak, unfinished mills, or with Evaporators 
that make syrup unfit for the market. 

Buy Mills Strong Enough for all Emergencies. Sufficient strength can not be 
had without weight and quality of metal, and the best construction and finish. Mills 
■with cast shafts or unturned rolls, mills with rolls in wooden frames, mills with weights to 
regulate pressure, thus wasting juice, and two-roll mills, are all mere make-shifts. 

A Good Mill Must Not Run Too Fast. Some mills are geared to run rolls fast to 
increase capacity. This carries juice off with bagasse, and throws it from the rolls. 

A Good Cane Mill will press out the largest possible percentage of juice. Only 
a very powerful, rigid mill will do this. A flexible mill, or one with rolls arranged 
to yield, wastes the juice. The loss of juice from the best flexible mill over a good 
rigid mill is not less than ten per cent. Any one can figure how long it will take such 
a mill to waste more than its price. In general the waste is 20 to 30 per cent. 

Don't Buy Common Pans or Evaporators. They will cost you more for fuel and 
labor, and make a poor article of syrup. 

Don't Buy Infringing Sugar Machinery. Parties buying or using these are 
liable to heavy damages. The makers are generally irresponsible and unable to protect pur- 
chasers, although they promise to do so. 

Dont allow Numbers to Confuse you. Manufacturers number differently, the 
numbers of one are no measure of the sizes and weights of another. 

Buy Large Enough. In nine cases out of ten, purchasers buy too small. It costs 
little more to run a No. 4 Mill and No. 6 Pan than a No. i Mill and No. 2 Pan, whilst 
with the larger you make more than twice as much syrup per day. 

Vertical Mills, (mills with upright rolls) are best for horse-power. On 
account of the extra gearing required, horizontal mills are heavier, higher-priced, and 
require more power to do the same work. 

Order your Sugar Machinery Early. Too much importance cannot be attached 
to this. Many valuable crops of cafie have been lost on account of the delay in ordering mach- 
inery. A wide margin should be allowed for delays. The terms of the order may not 
be satisfactory or well understood, and further correspondence must ensue ; or there 
may be delays on the way, through accident or carelessness of the transportation agents. 
Sometimes machines, that are properly started, get lost or shipped to the wrong points, 
and tracers have to be sent, that they may be forwarded to their proper destination. 
Ordinarily none of the above delays occur (although it often happens that delays will 
transpire), but they are liable to occur, and no one can afford to take the risk. 

24 



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25 




The Horizontal Victor, illustrated in above cut, has the same plan of dispensing 
-with the return plate between the rolls, which has given such a celebrity to the Vertical 
Victor. These mills have three rolls, and are made extra heavy and strong, and of as 
good workmanship as our Niles Mills. A Bagasse Carrier, lo to 15 feet long, is fur- 
nished, and is included in the prices given of the mills. If longer Bagasse Carriers 
are wanted, they will be charged extra, per foot. The Bagasse Carrier is not shown in 
the engraving, as it would partly shut off the front view of the gearing. If preferred, 
and so ordered, we will change the pulley to other side of mill. 

No. o, 4 horse. Weight, 2,300 lbs. Tons Cane per hour, ^ to i ton. 
" I, 6 «' " 3,2CO " " " I to iX " 

" 2, 8 " " 3,600 '« " " iX to lyi " 

The capacity of a cane mill depends not only upon the dimensions of the rolls, 
the construction and strength of the mill, and the/^r cent, of juice extracted, but also upon the 
number of revolutions the main roll makes in a given time. Some manufacturers, for 
the purpose of increasing the capacity of their mills, gear them to run too fast. This 
causes great waste, inasmuch as such mills fail to press the cane dry, and throw the juice 
off the rolls. The capacity given above for the Victor Mills could be largely increased 
by gearing them to run faster. 



NILES MILLS. 

Our large mills are the celebrated Niles Mills, of which we are now the sole manu- 
facturers, being the successors of the " Niles Works " in this line, having purchased all 
their mill patterns, etc. No mills have ever equaled these in construction, strength, and finish. 

In Louisiana, where the Niles Mill has ior forty four years been in competition withmills 
from the best foundries in the world, it has proven vastly superior to all of its rivals, and now 
•occupies the field almost alone. In that State over 500 HAVE BEEN SOLD, most of 
them weighing over 50 tons each. 

The Niles Mills range in size from Mills with 3 16-inch rolls to Mills with 5 6- 
feet rolls, weighing 200 tons. 

Prices given on application. State Size wanted. 

26 




27 




29 



STEAM ENGINES. 



WE MANUFACTURE 



All Sizes Portable, and Stationary Steam Engines 

Prices given on applioatiou. State Size and Kind of Engine 'Wanted. 




t5,XJ13E3<r CITY I'OI^.T.A.BXjE. 



Ow Steam Engine was azvarded the Gold Medal, first prcniiunif 
by the Cincinnati JExposition of 1879, on tJie unanimous recom- 
mendation of a committee of th'ee mechanical experts, who made 
thorough working tests of the Engines in competition. 

Our Steam Engine was awarded a Medal by the Centennial 
Exhibition, for ' ' Proportions, Adjustment of Parts, Strength and 
Solidity. ' ' 

Each Engine is put in actual operation, and thoroughly 
tested by ^A/■orking it up to its full po^A^-er, and running for 
half a day before leaving our >A7-orks. 

3° 




l=OE-TJ^BLE EOSTGIITE OIT SICIDS. 



Our Engines are not gotten up to compete in Price with cheaply built Engines. 
They are designed to be the best of their class, to be excellent and safe. 




:pijA.ijrT-A.arioasr Eisra-iisrE. 
31 




3^ 



[From the Cincinnati Commercial, Nov. 25, 1S80.] 

blymykr' manufacturing company, 

steam Engines and Sugar 9IaoIiinery. 

Covering an entire square between Eighth and Ninth streets, and distant 
about one block from the Cincinnati Southern railroad depot, are the works of 
the Blymyer Manufacturing Company, manufacturers of Steam Engines, Sugar 
Machinery, &c. Their line of Steam Engines comprises fifteen sizes Stationary, 
five sizes Horizontal Portable, ten sizes Horizontal Portable on Skids, and three 
sizes Vertical. These Engines are sold in all parts of the South and West, and 
in Mexico and South America. They were awarded a medal at the Centennial 
Exhibition for "proportions, adjustment of parts, strength and solidity," and the 
gold medal, first premium, at the Cincinnati Exposition of 1879, after an extended 
and thorough working test of the engines in competition. 

In Sugar Machinery the Blymyer Manufacturing Company has the largest 
and most complete line made by any establishment in the world. It embraces 
Mills for crushing sugar cane and sorgo, from the Niles Steam Mills, weighing 
as high as 50 to 100 tons, down to mills for one-horse power; Steam Sugar Trains, 
Vacuum Pans, and Sugar Evaporators of all sizes, for boiling the cane juice to 
syrup and sugar ; and Centrifugals, for draining the sugar. An outfit for a first- 
class Sugar (Ribbon) Cane Plantation, consisting of Cane Mill, Engine and Boiler, 
Steam Train, Vacuum Pan, Centrifugal, &c., costs from $20,000 to $40,000. 
Smaller outfits, for working up the different varieties of Sugar Cane, including 
Early Amber and Sorgo, are sold at prices ranging from $10,000 down to $100 
and less. Over five hundred of the Niles Steam Mills have been sold in 
Louisiana alone ; and of the Victor Mills and Cook Evaporator, made only by 
the Blymyer Manufacturing Company, there are over 50,000 in use. 

This Sugar Machinery was awarded a medal at the Centennial Exposition. 
The demand for it extends to all sections of the United States, where Sugar Cane 
and Sorgo are grown, Canada, Mexico, Central and South America, West Indies, 
Sandwich Islands, New Zealand, and Australia. Order? have been also received 
from France, Austria, India, and Africa. The Sugar Cane belt of this country 
extends from the northern line of Louisiana to our southern boundary. Sorgo is 
grown in every State and Territory. It is also largely grown in Canada. The 
Blymyer Manufacturing Company have for the past twenty-two years published 
an Annual called the Sorgo Hand-Book, which is the authority on Chinese and 
African Sugar Canes. 

During the past year the Blymyer Manufacturing Company have been 
unable to fill their orders for either Steam Engines or Steam Sugar Machinery, 
although employing some two hundred and fifty men. They are now building 
extensive additions to their works, comprising a three-story brick machine shop, 
50 by 150 feet and a boiler shop, 75 by no feet. These additions will in- 
crease the capacity of the works to 350 to 400 men. These works are equipped 
throughout with new and latest improved machinery and tools. The Blymyer 
Manufacturing Company have had established agencies in all of the Southern 
States since i860. Their machinery is specially adapted to the wants of the 
South and West. 






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